Name: Split Pea Soup Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 tablespoon olive oil; 1 cup yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 2 cups dried green split peas, rinsed and picked over; 6 cups low-sodium vegetable broth; 2 cups water; 1 teaspoon dried thyme; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1 bay leaf; 2 tablespoons fresh parsley, chopped

Split Pea Soup Recipe tastes thick, cozy, smoky, and a little sweet from the peas, and it feels like a hug in a bowl for cold nights. It works for busy families, meal preppers, and anyone who wants a big pot of dinner in about 1 hour 15 minutes. I grew up eating canned pea soup, so this homemade version still feels like a small personal victory every time I make it.

Why You Should Try This Split Pea Soup Recipe

This Split Pea Soup Recipe gives you a hearty, stick-to-your-ribs bowl that still feels wholesome and simple. The peas cook down into a creamy base, the veggies stay tender, and the smoky flavor from ham or smoked paprika makes it taste like it simmered all afternoon.

You cook everything in one pot, which keeps cleanup easy and weeknights sane. The soup also thickens as it cools, so it works great for leftovers, lunches, and freezer meals.

“This Split Pea Soup Recipe tastes like old-school comfort food, cooks in one pot, and somehow gets better every time you reheat it. ★★★★★”

Ingredients You’ll Need

You can tweak this Split Pea Soup Recipe a lot, so I will list the basics and note easy swaps.

Split peas

2 cups dried green split peas, rinsed and picked over
- Any grocery store brand works fine.
- Use yellow split peas if you prefer a slightly milder flavor and lighter color.

Meat & smoky flavor

1 to 1½ cups diced cooked ham, ham steak, or leftover holiday ham
- Use a meaty ham bone or ham hock instead, then pull any meat off at the end.
- For a vegetarian split pea soup recipe, skip the ham and add 1 to 2 teaspoons smoked paprika and an extra tablespoon of olive oil.

Vegetables

1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 to 4 garlic cloves, minced
- Use pre-minced garlic from a jar if you like shortcuts.
- Toss in a diced potato if you want extra body and creaminess.

Liquid

6 cups low-sodium chicken broth or vegetable broth
- I like Better Than Bouillon base because it keeps in the fridge and tastes rich.
1 to 2 cups water, as needed to thin the soup to your preferred texture

Fats & seasoning

1 to 2 tablespoons olive oil or butter
1 bay leaf
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
½ to 1 teaspoon smoked paprika if you want extra smoky flavor
¾ to 1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
Optional: pinch of red pepper flakes for a little heat
Optional: 1 teaspoon apple cider vinegar or lemon juice at the end to brighten the flavor

Optional toppings

Croutons or toasted bread cubes
Chopped fresh parsley
Extra diced ham or crumbled cooked bacon
A spoonful of plain Greek yogurt or sour cream for creaminess

Equipment

Large heavy-bottomed pot or Dutch oven, at least 5 to 6 quarts
Cutting board and sharp knife
Wooden spoon or heatproof spatula
Ladle
Immersion blender or regular blender if you want a smoother texture
Measuring cups and spoons

Tips & Tricks

Rinse the split peas under cold water and pick out any stones or shriveled peas so the soup cooks evenly.
Use low-sodium broth so you control the salt level, especially if your ham tastes salty.
Sauté the veggies until they turn soft and slightly golden to build deeper flavor in the soup.
Keep the heat at a gentle simmer so the peas soften without scorching on the bottom of the pot.
Stir the pot every 10 to 15 minutes and scrape the bottom to prevent sticking as the soup thickens.
Add extra water or broth near the end if the soup thickens more than you like.
Taste and season at the end because the salt from ham and broth concentrates as the soup cooks.
Use smoked paprika and vegetable broth for a vegetarian split pea soup recipe that still tastes smoky.
Blend part of the soup with an immersion blender if you want it extra creamy while still keeping some texture.
Let the soup sit for 10 minutes before serving so it thickens slightly and cools to a comfortable temperature.

How to Make Split Pea Soup Recipe

Step 1: Prep the ingredients

Rinse the split peas in a fine mesh strainer under cold water. Pick out any tiny stones or weird-looking peas. Dice the onion, carrots, and celery, and mince the garlic so everything cooks evenly.

If you use ham, dice it into small bite-size pieces. If you use a ham bone or ham hock, keep it whole and plan to pull the meat off near the end.

Step 2: Sauté the aromatics

Heat the olive oil or butter in your large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook and stir for about 6 to 8 minutes until the veggies soften and start to turn lightly golden around the edges.

Add the garlic and cook 30 to 60 seconds until it smells fragrant. Stir often so the garlic does not burn.

Step 3: Add peas, meat, and seasonings

Pour in the rinsed split peas and stir them into the veggies. Add the diced ham or the ham bone or ham hock. Sprinkle in the thyme, bay leaf, black pepper, and smoked paprika if you use it.

Stir everything so the seasonings coat the peas and veggies. This step helps the flavor build right from the start.

Step 4: Add broth and bring to a simmer

Pour in the chicken or vegetable broth and 1 cup of water. Stir well and scrape the bottom of the pot to loosen any browned bits. Those browned bits add a lot of flavor to the split pea soup recipe.

Turn the heat to high until the soup just starts to bubble. Then reduce the heat to low or medium-low so the soup simmers gently.

Step 5: Simmer until peas turn tender

Cover the pot partially with a lid, leaving a small gap for steam. Simmer the soup for about 45 to 60 minutes, stirring every 10 to 15 minutes. The split peas will soften and start to break down, and the soup will thicken.

If you use a ham bone or ham hock, pull it out once the peas turn soft. Let it cool slightly, then remove any meat, chop it, and stir it back into the pot.

Step 6: Adjust texture and seasoning

Check the thickness of the soup. If it looks too thick for your taste, stir in more water or broth a little at a time until it reaches the texture you like. If it looks too thin, let it simmer uncovered for another 5 to 10 minutes.

Taste the soup and add more salt, pepper, or smoked paprika as needed. Stir in a teaspoon of apple cider vinegar or lemon juice if you want a brighter flavor.

Step 7: Blend if you like it smoother

If you want a creamier split pea soup recipe, use an immersion blender directly in the pot. Blend a portion of the soup while you keep some chunks of veggies and ham for texture. Blend in short bursts so you do not overdo it.

If you use a regular blender, work in small batches and vent the lid slightly so steam can escape. Return the blended soup to the pot and stir to combine.

Step 8: Serve

Turn off the heat and let the soup sit for about 10 minutes. It will thicken slightly as it cools. Ladle the soup into bowls.

Top with extra diced ham, croutons, chopped parsley, or a spoonful of yogurt or sour cream if you like. Serve warm and enjoy that cozy, old-school comfort.

What to Serve with Split Pea Soup Recipe

This Split Pea Soup Recipe pairs nicely with crusty bread, garlic toast, or warm dinner rolls that you can use to scoop up every last bit. Add a simple green salad with a light vinaigrette to balance the richness of the soup. You can also serve it with grilled cheese sandwiches, quesadillas, or a toasted bagel for a diner-style meal.

If you pack lunches, spoon the soup into a thermos and add a side of crackers, sliced apples, or carrot sticks. The soup tastes hearty enough to stand alone, but a little crunch on the side always feels nice.

Storage Options

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
The soup thickens a lot in the fridge, so stir in a splash of water or broth when you reheat it.
Freeze portions in freezer-safe containers or bags for up to 3 months, and label them with the date.
Reheat on the stove over medium-low heat, stirring often and thinning with water or broth as needed, or use the microwave in short bursts and stir between each round.